Gourmandize.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests.
By continuing to browse the site, you are agreeing to our use of cookies.
To manage your cookies on this site, click here.
OK
This savory Korean recipe replaces traditional batter with potato starch. Fry up the coated chicken pieces, then toss in a lick-your-fingers, sticky-sweet sauce that gets a nice kick from dried red chili peppers. Garnished with crunchy peanuts, this dish is a deliciously saucy alternative to dry fast food-style fried chicken.
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.